Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita or in wraps with fresh tomatoes and lettuce, or atop rice or whole grain. Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). more→
Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but it is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. See the comments by a Brazilian reader, below, on how this differs from the national dish. more→
This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans. Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal. This recipe is from Vegan Fire & Spice* by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. more→
Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.
In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Photos by Hannah Kaminsky. more→
Ramen noodles are now readily available, even without the ready-made soup mix, in the Asian foods section of well-stocked supermarkets. They are an appealing addition to simple soups. more→
We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box. more→
Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. more→